Berowra waters inn is a gorgeous restaurant set in the bush on the Hawkesbury river about 45 mins from Sydney. The only access to the restaurant is by boat or seaplane. You can park close by and the restaurants private ferry comes to pick you up. Nice touch. The restaurant itself is designed by the famous Australian architect Glen Murcutt and is made up of an entire wall of glass louvers that exploits the amazing view which can be seen from every table. It is hard to leave even after the 4 hour meal we enjoyed. Chef Dietmar Sawyere who has now closed his signature restaurant Level 41, presents a series of degustation or tasting dishes here at this restaurant. You can design your own degustation of 4 or more dishes from a wide selection of dishes that goes from light to heavier. Their wine cellar and wine list is amazing or you can take the easy way out and go for the wine matched option. The fresh warm sour dough bread with French butter, the little palate cleaners between courses, the beautiful cheese plate and the variation on a theme desserts - were great touches. We really enjoyed our Saturday and would highly recommend this restaurant and especially if you have visitors from overseas. The view is sensational.

Restaurant view from the ferry arriving in

View from our table

Citrus cured salmon, avocado puree, salmon roe, crusty crustini - chefs complements pre the meal. Very refreshing and great textures.

Chilled vichyssoise, oscietra and salmon caviars, beignets of Hawkesbury oysters. This was amazing and I think every table ordered it. Definitely the signature dish of this restaurant. Beautiful soup with a spoon of caviar through it. Perfectly crispy oysters.

Carpaccio sea scallops, mud crab, celeriac, wild rocket, sweet green peas

Slow cooked ocean trout, Hawkesbury calamari, cauliflower, kalamata olives

Ballotine of local quail, foie gras, yabbies - what a sensational combination. Cant go by this dish..

Goats cheese mezzaluna, cabbage, truffle veloute - my favorite dish of the day even though it was vegetarian. The cheese was warm and gooey and the truffle sauce was licked of the plate..

Rangers valley grain fed minute steak, peppered oxtail croustillant, pumpkin

Sweet corn and saffron soup - pre main course

Roast pheasant breast, leg confit, parsnip, brussel sprouts, chestnuts

Lamb shank, steamed bone marrow dumpling, spinach, roast shallot jus

Cheese platter:
Holy Goat La Luna - organic goats cheese - Victoria
Raw milk Alpage cheese - Switzerland
Roquefort organic blue ewes milk cheese - France
Ossau Iraty sheep's milk cheese - France
Tallegio washed rind - Italy

Pineapple jelly, pineapple pieces and Malibu foam with a glass of noble one…and a great view! - pre dessert course

Desserts:
Dark amadei chocolate tart, raspberries, yogurt cream
Pithivier, new season quince, cinnamon gelato
Nougat glace, slow cooked rhubarb
White peach soufflé, blood orange sorbet

The dark Amadei chocolate tart - intense dark chocolate

The perfectly cooked souffle with fresh vanilla bean cream and blood peach sorbet

Petit fours - walnut tart, mango jelly, lemon macaroons, chocolate praline